To Finish and Serve
- Just before serving, combine the remaining ½ cup pecans, remaining ½ cup dried cranberries, and 2 tablespoons chopped chives on a flat surface such as a cutting board or plate.
- Unwrap the chilled cheeseball and gently roll it in the cranberry-pecan mixture, pressing lightly so the coating adheres evenly. Rotate until the entire surface is covered, creating a colorful and festive crust.
- Transfer to a serving platter. Let the cheeseball rest at room temperature for about 10–15 minutes before serving for the creamiest texture.
- Serve with a variety of dippers such as crackers, pita chips, pretzels, or fresh vegetables like carrots and celery sticks.
Tips for Success
- Make ahead: You can prepare and refrigerate the cheeseball (uncoated) up to two days in advance. Coat with the cranberry-pecan mixture right before serving for the best presentation and crunch.
- Serving size: This recipe serves about 8–10 people as an appetizer. For larger gatherings, simply double the ingredients.
- Flavor variation: Substitute part of the cheddar with pepper jack or gouda for a bolder, more complex flavor.
- Storage: Wrap leftovers tightly in plastic wrap and refrigerate for up to 4 days. The texture remains creamy, and the flavors deepen as it rests.
This Cranberry Pecan Cheeseball is a showstopping centerpiece for holiday entertaining. Its blend of savory cheese, tart cranberries, and buttery pecans creates a perfect balance of flavor and texture. Serve it chilled, enjoy the compliments, and watch it disappear long before dinner is served!
